Chicken Tarragonchicken, low-cal, main dish 1 lb chicken breast; boneless skinned 2 tablespoon low-sodium soy sauce 2 tablespoon water 1 juice of 1 lemon 1 teaspoon sesame oil 2 centiliter garlic; minced 2 teaspoon dried leaf tarragon Trim any fat from chicken; cut into cubes or thin slices. In a medium-size bowl combine soy sauce, water, lemon juice and chicken; marinate 15 minutes. In a non-stick pan or wok, heat oil and cook garlic 1 minute. Add chicken and stir-fry until cooked on all sides. Sprinkle in tarragon and pepper; stir to combine. Serve with "Orzo and Pignoli" and "Minted Tomato Saute". Food Exchange per serving: 4 LOW-FAT MEAT EXCHANGE; CAL: 164; CHO: 72mg; CAR: 72g; PRO: 27g; SOD: 368mg; FAT: 4g; Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master |
